Method

Beat mascarpone, sour cream, sugar and vanilla in a small bowl of an electric mixer until smooth. Transfer to a large bowl. Beat thickened cream in same clean bowl of an electric mixer until soft peaks form. Fold into mascarpone mixture.

Drain cherries, reserving 1 cup juice. Combine reserved juice and sherry in a shallow dish. One at a time, dip half the biscuits in juice mixture until just soaked. Arrange over base of a glass trifle dish (11-cup capacity), trimming to fit.